Instructions

• Heat a large skillet over medium heat and add 3 Tbsp avocado oil or olive oil. Add the 1 medium sweet potato (chopped into ½‑inch pieces), cover, and cook, stirring occasionally, until the sweet potato is crispy on the outside and cooked through, about 15–18 minutes.
• While the sweet potato cooks, pour the 14‑oz can of black beans into a small pot and heat over low–medium heat, stirring occasionally, until hot. Keep the beans warm on low heat or turned off with a lid on.
• When the sweet potato is nearly done, add 2.5 oz baby spinach (or greens of choice) to the same skillet and cook, stirring, until wilted, about 2 minutes.
• Stir in 1 tsp chili powder (optional) and season the sweet potato and spinach mixture with salt and black pepper to taste. Remove the skillet from heat or push the mixture to one side of the skillet to make space for the eggs.
• Use the 6–8 large eggs (well beaten) to make scrambled eggs in the same skillet: pour the beaten eggs into the empty space (or into a clean skillet if you prefer), cook over medium–low heat, stirring gently, until set but still moist. Season the eggs with salt and black pepper to taste.
• Warm the 6–8 corn tortillas using your preferred method: wrap in aluminum foil and heat in a 350°F oven for about 7 minutes, broil 1–2 minutes for crispier tortillas, or microwave briefly until hot.
• If using, sprinkle each warm tortilla with grated cheese (1–2 cups total, divided) so it melts slightly.
• Assemble the tacos: divide the heated black beans among the tortillas, then add the sweet potato and spinach mixture, sliced avocado (use the 1–2 ripe avocados peeled and sliced), and top with the scrambled eggs.
• Serve the tacos with salsa or hot sauce and/or sour cream or Greek yogurt as desired.